Classic Steak Tartare Recipe From a Historic Texas Hotel (10 Minutes) by Donna John

Steak tartare wasn't something we ate growing up. This delicious 19th century European delicacy was introduced to me by my German father-in-law, former executive chef at the historic Shamrock Hilton in Houston, Texas. (Here is his steak tartare recipe.)

Photo credit: Donna John. Her father-in-law's steak tartare.

When flipping through an old cookbook, Texas Historic Inns Cookbook by Ann Ruff and Gail Drago, I ran across another steak tartare recipe that was made a bit different than my father-in-law's recipe. Both are delicious!

Photo credit: Donna John

This beef steak tartare recipe from the historic Gunter Hotel in San Antonio, Texas, is so simple to make. The European appetizer recipe is simply mixed together, formed into a loaf or ball and served with crackers or bread. Here is your shopping list for this gluten-free recipe: ground beef tenderloin (high-quality fresh beef is a must for this recipe), an egg yolk, cognac, anchovy fillets, onion, capers (read about the health benefits of capers), fresh parsley, Dijon mustard, cornichons, salt, black pepper and Worcestershire sauce.

Photo credit: under license from BigStock

Variation: Some like to put a raw egg on top of the formed steak tartare when serving. That is entirely up to you!

Photo credit: under license from BigStock

Steak tartare is typically eaten as a starter or appetizer before dinner, but some enjoy it as dinner with side dishes like french fries, vegetables or a salad.

Cuisine: European
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

• 7 ounces ground beef tenderloin (the best and freshest beef you can find)
• 1 raw egg yolk 
• 1 ounce cognac
• 3 anchovy fillets
• 1/2 onion, chopped very fine 
• 1/2 ounce capers, mashed 
• 1 sprig fresh parsley, chopped, plus more for garnishing
• 1 teaspoon Dijon mustard
• 1/2 ounces cornichons, chopped 
• salt and black pepper, to taste
• dash of Worcestershire sauce

Here's how to make it:

1. Mix together the egg yolk, cognac, anchovies, onion, capers, parsley and mustard in a bowl. (The cookbook suggests using a wooden bowl.)
2. Add the remaining ingredients. (For a gluten-free appetizer, make sure your Worcestershire sauce is gluten-free.)
3. Form into a ball or loaf. Garnish with fresh parsley. (You can also garnish with more capers and chopped onion.) Tartare is best eaten right away. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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